SANTA FE CHICKEN-TORTELLINI CASSEROLE

Santa Fe Chicken-Tortellini Casserole image

A zesty cheese sauce coats tender pockets of tortellini, crisp-tender veggies and flavorful chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

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Ingredients

1 package (9 oz) refrigerated cheese-filled tortellini
3 tablespoons olive or vegetable oil
2 cups broccoli flowerets
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
3 tablespoons Gold Medal™ all-purpose flour
3/4 cup milk
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon ground cumin
4 cups cut-up cooked chicken
3/4 cup shredded Monterey Jack cheese (3 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup crushed tortilla chips, if desired

Steps:

Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.

Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 140 mg, Fat 2, Fiber 2 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 1/2 g